Slow Cooker Beef Vegetable Soup Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables; cover and cook on high 2 hours longer or until the meat and vegetables are tender.

Steps:

• In a slow cooker, combine the first 12 ingredients.
• Cover and cook on high for 6 hours.
• Add vegetables, cover and cook for 2 hours longer or until meat and vegetables are tender.

Steps:

• Place meat, corn, green beans, carrots, potatoes, tomatoes, soup mix, and salt and pepper to taste into the slow cooker; stir to combine.
• Cook on LOW for at least 6 hours. Add water if necessary.

Steps:

• Combine all ingredients in slow cooker and mix together. Set slow cooker on low and cook for at least 6 hours. Add water if necessary. *I sometimes add a can of beef broth to the mixture.

Steps:

• Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker. Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours. Uncover and skim off any excess fat. Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces. Thin the vegetable-barley mixture in the slow cooker with some water, if desired. Divide among shallow bowls and top with the beef. Serve with horseradish, if desired.
• Photograph by Antonis Achilleos

Steps:

• Arrange onion, potatoes, carrots, turnip, and rutabaga in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomato sauce, brown sugar, chili powder, cumin, mustard powder, and garlic powder. Pour mixture over beef. Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Serve 1/3 of beef and all of the vegetables with this meal. Shred and refrigerate remaining beef until ready to use.

Steps:

• Season beef with black pepper and coat with flour.
• Heat oil in skillet.
• Add beef and cook until browned.
• Place onions, cabbage, potatoes, carrots, garlic and thyme in slow cooker.
• Top with browned beef.
• Mix tomato paste, coffee and 1 cup broth, making sure tomato paste is dissolved.
• Pour coffee mixture and remaining broth into slow cooker.
• Cover and cook on LOW 8-10 hours or until done.
• I add salt at the end to suit our taste and stir well.
• Serve with sour cream and chopped green onions, if desired.
• Notes: You can also use lower sodium or certified organic beef broth in place of the regular beef broth.
• I also save time by buying meat that has already been cut into cubes. Sometimes I still have to cut the cubes smaller, though.
• I also cut the vegetables the night before to save prep time in the morning.

Steps:

• Gently pound beef pieces with a meat tenderizer. Mix together steak seasoning and flour. Toss beef in mixture to coat.
• Heat vegetable oil in frying pan over med-high heat. Brown beef. Set aside.
• Add beef and remaining ingredients to slow cooker. Stir to mix. Cover and cook on low 8-10 hours.

Steps:

• Place the beef in a skillet over medium heat. Mix in green bell pepper. Cook and stir until beef is brown and peppers are tender. Drain grease, and transfer to a slow cooker.
• Mix crushed tomatoes and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with salt and pepper.
• Cover and cook 7 hours on low.
• Mix pasta into the slow cooker during the last 15 minutes of cook time.

Steps:

• Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.

Steps:

• In a nonstick skillet cook beef and onion over medium heat until meat is no longer pink; drain.
• Transfer to a 5-qt slow cooker.
• Add the remaining ingredients.
• Cover and cook on low for about 4 hours or until vegetables are tender.
• Discard bay leaf before serving.